Tamil Nadu Style Paneer Kurma Recipe: A Flavorful South Indian Delight
The Tamil Nadu Style Paneer Kurma is a perfect blend of aromatic spices and soft paneer cubes, simmered in a rich, coconut-based gravy. This dish is a great option for a hearty lunch, and it pairs wonderfully with soft parathas or even rice. It is often served as part of a traditional South Indian meal and is guaranteed to bring the vibrant flavors of Tamil Nadu to your table.
This recipe will guide you through making a fragrant, delicious curry, which is both simple to prepare and packed with layers of flavor. Whether you’re new to cooking or an experienced chef, this kurma will soon become one of your favorite dishes to make and serve.
Cuisine
Tamil Nadu, South India
Course
Lunch, Main Course
Diet
High Protein Vegetarian, Gluten-Free
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Whole Spices | |
| Bay leaves (Tej Patta) | 2 leaves |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Cardamom pods/seeds (Elaichi) | 2 pods, peeled with seeds removed |
| Star anise | 1 |
| To be Ground to Paste | |
| Fresh coconut, grated | 1/4 cup |
| Poppy seeds | 1 teaspoon |
| Ginger (fresh) | 1 inch |
| For the Curry | |
| Tomatoes, finely chopped | 2 |
| Pearl onions (Sambar onions) | 12 small or 1 large onion |
| Green chillies, roughly chopped | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 tablespoon |
| Red chilli powder | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Salt | To taste |
| Oil | For cooking |
| For the Paneer | |
| Paneer (cubed) | 200 grams |
Preparation Time
- 10 minutes
Cooking Time
- 35 minutes
Total Time
- 45 minutes
Servings
- 4 servings
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 250 kcal |
| Protein | 12 grams |
| Carbohydrates | 15 grams |
| Fat | 18 grams |
| Fiber | 4 grams |
| Sodium | 500 mg |
| Vitamin C | 12% of Daily Value |
Instructions
Step 1: Prepare the Ground Paste
- Begin by preparing the coconut paste. In a blender, combine grated fresh coconut, poppy seeds, and ginger. Add a small amount of water to help blend the ingredients into a smooth paste. Once done, transfer the paste into a small bowl and set aside.
Step 2: Cook the Whole Spices
- Heat a tablespoon of oil in a heavy-bottomed pan over medium heat.
- Add the whole spices: bay leaves, cinnamon stick, cardamom pods, star anise, fennel seeds, and cloves. Allow them to sizzle for a few seconds until fragrant, which will release their natural oils and aromas into the oil.
Step 3: Sauté the Onions and Tomatoes
- Add the chopped pearl onions (or 1 large onion) to the pan and sauté for 2-3 minutes, or until the onions turn soft and translucent, losing their raw smell.
- Add the chopped tomatoes and cook for another 3-4 minutes, stirring occasionally, until the tomatoes become soft and mushy.
Step 4: Add the Spices and Coconut Paste
- Once the tomatoes have softened, add the turmeric powder, garam masala powder, red chilli powder, and coriander powder to the pan. Stir well, letting the spices cook for 2-3 minutes, allowing their aromas to emerge.
- Next, add the ground coconut paste and mix it into the tomato and spice mixture. Let the masala cook for a few minutes until it begins to release oil on the sides, indicating that it is well-cooked.
Step 5: Add Water and Cook the Paneer
- Sprinkle salt to taste and add 1 cup of water to the pan. Stir everything together and bring it to a gentle boil.
- Once the mixture is boiling, add the cubed paneer to the curry. Stir carefully so that the paneer pieces don’t break apart.
- Lower the heat and let the kurma simmer for about 15 minutes, allowing the flavors to meld together and the gravy to thicken slightly.
Step 6: Final Touches
- Once the curry has thickened to your desired consistency, remove it from the heat.
- Garnish the Tamil Nadu Style Paneer Kurma with some freshly chopped coriander leaves for a burst of freshness.
Step 7: Serve
- Serve the hot Paneer Kurma alongside whole wheat parotta for a delicious South Indian meal. You can also serve it with steamed rice for a comforting lunch or dinner.
Cooking Tips
- Paneer: If you prefer, you can lightly fry the paneer cubes in some oil before adding them to the curry. This adds a crisp texture to the paneer.
- Consistency: If you prefer a thicker or thinner gravy, adjust the amount of water accordingly.
- Spices: Adjust the spice levels according to your taste by reducing or increasing the red chilli powder and green chillies.
- Coconut: Fresh coconut is key to the authenticity of this dish, but you can substitute with frozen grated coconut if fresh coconut is not available.
Pairing Suggestions
- Serve with whole wheat parottas, chapatis, or steamed basmati rice for a filling meal.
- For a complete South Indian lunch, you can serve the Paneer Kurma with a side of Vazhakkai Varuval (a spiced raw banana fry) and raita to balance the flavors.
Tamil Nadu Style Paneer Kurma brings together the flavors of fresh coconut, aromatic spices, and tender paneer, creating a dish that is both rich and satisfying. Whether you’re cooking for yourself or entertaining guests, this recipe will surely impress with its depth of flavor and comforting nature. Enjoy the warmth of Tamil Nadu in every bite!
